Mango Chiffon Cake | Cream Cheese Whipped Cream Frosting and Fresh Mango Layers!

Описание: This is one of the best cake I have ever tasted. So delicious and not too sweet.

Sharing you my own version of this delightful Mango Cake!

Ingredients
🍰 For the Chiffon Cake Batter:
1 ½ cups cake flour or all-purpose flour
1 tablespoon baking powder
½ tsp salt
1/3 cup sugar
6 large egg yolks
½ cup vegetable oil
¾ cup water or milk
2 teaspoon vanilla extract

Meringue:
6 large egg whites
½ tsp cream of tartar or (½ teaspoon vinegar)
½ cup sugar (for meringue)

For the Cream Cheese Whipped Cream Frosting
Divide the Frosting into two equal portions – For filling and outer layer of the cake.

8 ounces cream cheese, chilled
3 cups heavy cream, chilled
1 teaspoon vanilla extract
¾ cup granulated sugar

4-5 fresh Ripe Mangoes
¼ cup mango puree- add it to the frosting that will be used for the filling
1 -2 cups mangoes cut in cubes for filling
1 cup mango slices (for decoration)

Procedures:
Make the Cake Batter
1.Preheat oven to 340°F. Line two 8-inch round cake pans with parchment paper.
2.In a bowl, whisk together the egg yolks, milk, oil, vanilla extract, flour, sugar, baking powder, and salt. Mix until smooth.
3.To make the meringue: In a clean, grease-free bowl, beat egg whites until foamy. Add cream of tartar and continue beating. Gradually add the ½ cup sugar, increase the speed then beat until stiff peaks form.
4.Add the meringue into the mango batter using a spatula in a “cut and fold” motion. Do not over mix — you want to keep the air bubbles for fluffiness.
5.Pour batter evenly into prepared pans.
6. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Immediately take the cake out of the pan to avoid deflating, then let it cool down.

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